Oven meat dough: step by step recipes with photos and videos

The content of the article

• How to cook meat in the dough in the oven
• Oven meat recipes in the oven
• Classic meat recipe in pastry
• With potatoes
• Dried pork with prunes
• Mushroom dough
• A quick recipe for meat in the oven puff pastry
• Rye meat
• With cabbage
• Jamie Oliver’s Recipe

Luxurious Wellington beef or tender, melting pork in your mouth baked in pastry – this is a win-win solution for the festive table. The meat is baked evenly, but remains juicy inside, thanks to the ruddy “flour wrap”. The classic English dish and its simplified variations do not require complicated culinary techniques, and you can safely experiment with the ingredients and the amount of filling.

How to cook meat in the dough in the oven

The cooking process can be divided into several stages. The dough is rolled into a layer up to 5 mm thick. The meat is pickled, rubbed with spices, sometimes fried. Spread directly on the base or on a pillow of vegetables, mushrooms, berries, dried fruits, for example, prunes. Form a roll or envelope, bake in the oven until crisp at a temperature of 180-200 degrees.

Oven meat recipes in the oven

There are many options for cooking meat in the dough. Beef tenderloin or pork is cut into large pieces or whole marinated, baked in the form of a large roll or portioned bags, envelopes. Any dough can be used – puff, yeast, yeast-free, fresh. The main thing is to carefully study the recipe with step by step photos and choose quality ingredients.

Classic meat recipe in pastry

• Time: 2 hours 25 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 250 kcal per 100 g.
• Purpose: main course.
• Cuisine: English.
• Difficulty: difficult.

Before you cook the baked meat, it is advisable to marinate it – grate with spices, leave for a couple of hours. Pork in the dough in the oven will turn out delicious and beautiful, as in the photo, if you make 2-3 neat openings on the flour envelope for the release of hot steam. For juiciness, you can wrap it in thin strips of bacon. The dough should be cool, as for dumplings. Sift the flour first.

Ingredients:

• pork – 990 g;
• garlic – 7 tooth .;
• flour – 260 g;
• water – 210 ml;
• vegetable oil – 35 ml;
• ground black pepper – to taste;
• spices to taste;
• salt – a pinch.

Cooking method:

1. Grate the meat with spices, stuff with garlic.
2. Combine oil, salt, water, flour. Knead the dough.
3. Roll out, lay the pork on top.
4. Spice up. Wrap by forming an envelope.
5. Bake 2 hours.

With potatoes

• Time: 1 hour 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 208 kcal per 100 g.
• Purpose: main course.
• Cuisine: English.
• Difficulty: difficult.

The finished yeast-free base will not lose its properties and will be well layered if rolled out in one direction, sprinkling a rolling pin with flour. The dough should not be too thin, otherwise the filling will tear it. The edges of the bag are fixed with the remains of the base or stabbed with wooden toothpicks. Before serving, they should be bandaged with the feathers of fresh green onions..

Ingredients:

• beef – 520 g;
• potatoes – 680 g;
• puff pastry – 510 g;
• carrots – 75 g;
• onion – 75 g;
• vegetable oil – 35 ml;
• salt to taste;
• spices to taste.

Cooking method:

1. Boil potatoes, cut into cubes.
2. Chop the onion, grate the carrots. Brown on oil.
3. Separately fry chopped meat.
4. Divide the dough into 6 parts, roll the squares.
5. Put in the center of each meat, vegetables, potatoes, spices, salt.
6. Shape pouches.
7. Bake for half an hour.

Dried pork with prunes

• Time: 3 hours 30 minutes.
• Servings Per Container: 9 Persons.
• Calorie content: 268 kcal per 100 g.
• Purpose: main course.
• Cuisine: European.
• Difficulty: difficult.

Tender pork in puff pastry in the oven will turn out beautiful in a cut, as in the photo, if you cook it with prunes. The depth of the cuts on the meat should be at least 1.5 cm. It is recommended to press the sesame seeds using a rolling pin so that the seeds do not crumble on the baking sheet. During initial roasting, pork should be poured with the juice that stands out, as when baking duck or goose.

Ingredients:

• pork – 1.8 kg;
• puff pastry – 1 sheet;
• prunes – 75 g;
• soy sauce – 75 ml;
• garlic – 5 tooth .;
• honey – 95 g;
• sesame seeds to taste;
• zira – to taste;
• salt – a pinch.

Cooking method:

1. Combine crushed prunes, zira, salt, grated garlic, honey, soy sauce.
2. On pork make cuts, grate with a mixture. Leave for an hour.
3. Grease a deep pan.
4. Bake meat until almost ready, remove from oven.
5. Roll out the dough.
6. Put pork on top, wrap.
7. Sprinkle the roll with sesame seeds, return to the baking sheet.
8. Bake in the oven until golden brown.

Mushroom dough

• Time: 1 hour 50 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 212 kcal per 100 g.
• Purpose: main course.
• Cuisine: English.
• Difficulty: difficult.

Before you prepare a delicious rouge roll, the meat must be thawed and left at room temperature. The hot dish is immediately removed from the pan so that the pork neck does not become dry, harsh. Mushrooms and onions are fried until the liquid evaporates. “Pockets” can also be filled with chopped parsley, aniseed seeds, celery, cranberries, cloves.

Ingredients:

• pork – 990 g;
• puff pastry – 510 g;
• onion – 75 g;
• champignons – 760 g;
• vegetable oil – 35 ml;
• spices to taste;
• salt – a pinch.

Cooking method:

1. Chop onions, champignons. Salt, fry in a saucepan in oil.
2. Make 5-7 deep incisions in pork, fill with mushroom filling.
3. Grate meat with spices, tie.
4. Fry until half cooked. Cool, remove the twine.
5. Roll out the dough, wrap the pork.
6. Bake 1 hour.

A quick recipe for meat in the oven puff pastry

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 280 kcal per 100 g.
• Purpose: main course.
• Cuisine: English.
• Difficulty: difficult.

If the roll has already acquired a rich golden crust, and the meat inside is not yet ready, it should be covered with foil. Cooking takes less time if you pre-marinate pork with vinegar, bay leaf, wine, lemon slices, thyme, rosemary, cinnamon. A little marinade can be poured into a baking sheet during the initial frying of meat.
Ingredients:

• pork – 520 g;
• puff pastry – 1 sheet;
• mustard – 90 g;
• spices to taste;
• salt – a pinch.

Cooking method:

1. Spice the pork.
2. Lubricate the mold, put the meat.
3. Put in a preheated oven for 15 minutes.
4. Remove pork, cool slightly. Toast with mustard.
5. Roll out the dough, wrap warm meat.
6. Make cuts.
7. Bake for another half hour.

Rye meat

• Time: 2 hours 10 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 265 kcal per 100 g.
• Purpose: main course.
• Cuisine: European.
• Difficulty: difficult.

Instead of pork ham, you can take two identical shanks weighing up to 1.2 kg. Water should be boiled, but cold – in contact with boiling water, the flour will boil, lumps are formed. If necessary, the sifted flour is mixed with a cultivator, for example, starch or soda. When baking, it is important to monitor the density and texture of the golden brown crust, it should be crispy.
Ingredients:

• pork – 2.5 kg;
• rye flour – 520 g;
• celery root – 110 g;
• garlic – 4 teeth .;
• carrots – 75 g;
• spices to taste;
• sugar – 55 g;
• vegetable oil – 55 ml;
• greens – to taste;
• salt – a pinch;
• spices to taste.

Cooking method:

1. Grate carrots and celery.
2. Chop the garlic with herbs.
3. Rinse the pork thoroughly with cold water, place in a food container and soak for 1 hour.
4. Dry, grate with spices. Trim and raise the skin with fat.
5. Fill the resulting “pocket” with vegetables, garlic.
6. Sprinkle with sugar, fasten with skewers.
7. Mix rye flour, salt. Add water to get a thick sour cream consistency.
8. Spread a lot of pork on all sides.
9. Put on a baking sheet covered with foil and oiled.
10. Bake until the crust has hardened and cracked.
11. Pull out the pan, cover the cracks with the remaining dough.
12. Return to oven, bake until cooked for about 1.5 hours.

With cabbage

• Time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 238 kcal per 100 g.
• Purpose: main course.
• Cuisine: European.
• Difficulty: difficult.

Sauerkraut and pork or pork chop are a classic combination of flavors typical of German cuisine. For juiciness and interesting acidity, cabbage is combined with onions, lemon peel, cranberries or milled (peeled from membranes) mandarin slices. Pork will not tear when beaten if put on top of each piece of cling film. Before serving, the dish is decorated with fresh herbs, mayonnaise.
Ingredients:

• pork – 610 g;
• sauerkraut – 420 g;
• puff pastry – 410 g;
• flour – 35 g;
• vegetable oil – 35 ml;
• egg – 1 pc.;
• spices to taste.

Cooking method:

1. Pork cut into 4 parts.
2. Beat off, grate with spices.
3. Squash the cabbage and drain the brine.
4. Roll out the dough, divide into 4 parts.
5. Put on each piece of meat, cabbage.
6. Form envelopes, grease with yolk.
7. Put on a greased baking sheet.
8. Bake 25 minutes.

Jamie Oliver’s Recipe

• Time: 1 hour 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 210 kcal per 100 g.
• Purpose: main course.
• Cuisine: English.
• Difficulty: difficult.

Beef Wellington or Beef Wellington is a delicious British dish prepared for Christmas and other holidays. Jamie Oliver’s recipe does not require fabulously expensive ingredients or special culinary skills. A talented Englishman, nicknamed “Naked Cook”, recommends using red onions, tender chicken liver and several types of wild mushrooms..

Ingredients:

• beef tenderloin – 980 g;
• puff pastry – 1 sheet;
• truffle oil – 0.5 tsp;
• chicken liver – 100 g;
• Worcester sauce – 2 tbsp. l .;
• garlic – 3 teeth .;
• onions – 115 g;
• butter – 100 g;
• mushrooms – 610 g;
• olive oil – 35 ml;
• rosemary – 3 branches;
• breadcrumbs – 35 g;
• thyme – 1 branch;
• salt to taste;
• egg – 1 pc.;
• ground black pepper – to taste.

Cooking method:

1. Trim the ends of the beef tenderloin from two sides (they are called the head and tail), forming a bar.
2. Grate with a mixture of salt, black pepper, chopped rosemary.
3. Combine olive oil, butter, thyme in a preheated pan.
4. Greens to extract. Add and brown meat, put on a plate.
5. Chop onion, garlic, fry with aromatic oil.
6. Add chanterelles, porcini and other mushrooms.
7. When the liquid evaporates, add the liver, Worcester sauce, truffle oil.
8. After 10 minutes, put the mass on the board, chop with a knife. Sprinkle with breadcrumbs.
9. Roll out the dough, spread the mushroom mixture on top.
10. Put the meat on the mushrooms, wrap the roll.
11. Grease with yolk, bake for 40 minutes.